LAMB and beef exports to the United States are expected to grow significantly, according to Meat & Livestock Australia's mid-year industry projections.
And MLA is hoping some new ambassadors will grow this further, by spruiking the advantages of Aussie lamb and beef to the wider food community.
Ten leading, influential US independent chefs and large multi-unit food service operators and culinary directors were recently given a whirlwind tour of the Australian lamb and beef supply chain, meeting producers, processors and butchers in SA and Qld.
During their two days in SA, they visited Thomas Foods International's Murray Bridge abattoir; Joe and Sally Keynes, Keyneton Station, Keyneton; undertook a Master Butchers class at the tafeSA Regency campus where they broke-down a lamb carcase and beef quarter, then enjoyed a cook-off and farm tour at Allan and Sue Piggott's Illoura White Suffolk and Poll Dorset studs, Moorlands.
MLA's aim was to build their understanding of the quality, sustainability and safety of Australian lamb and beef, and to see firsthand the on-farm welfare environment for the animals, and the initiatives the Australian red meat industry is undertaking in delivering sustainable beef and lamb products globally.
MLA global marketing manager Stephen Edwards says similar tours have been held during the past three to four years with food service participants from a number of Australia's key export markets.
He believes it is important that chefs see Australian beef and lamb supply chains with their own eyes.
The US market is forecast to be Australia's largest export beef market in 2014, surpassing Japan for the first time since 2003.
One of the chefs on the tour of SA-Qld was New York's Elizabeth Falkner, who had successful restaurants in San Francisco before moving to New York, where she consults to numerous brands and restaurants.
She has been a judge on TV shows, including Bravo's Top Chef Masters and recently joined the Holland America Line's Culinary Council.
"Lamb has a history of people thinking it is a gamey meat but in the past couple of restaurants I consulted in we had a lot of lamb dishes, from boned-out leg dishes to lamb in pasta and tartins," she said.
* Full report in Stock Journal, August 28, 2014 issue.
Catherine Miller
Stock Journal's livestock editor and South East correspondent.
Stock Journal's livestock editor and South East correspondent.
